Description
A rich and creamy Blueberry Crumble Cheesecake combining a buttery cookie crust, tangy cream cheese filling, fresh blueberry topping, and a crunchy crumble layer. Perfectly baked in a water bath for a smooth texture and finished with a refreshing burst of lemon-infused blueberries.
Ingredients
Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
Blueberries and Crumble
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour (for crumble)
- 80 g dark brown sugar
- 70 g butter, melted
Cheesecake Filling
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
- Make the Cookie Crust: Process the digestive or graham crackers with 2 tbsp granulated sugar in a food processor until fine and sand-like. Melt 75 g butter and blend it with the cookie crumbs. Press the mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass, packing it tightly and evenly.
- Bake the Crust: Bake the crust for 10 minutes. Remove and let it cool until cool to the touch, keeping the oven on for later use.
- Prepare Blueberries and Crumble Topping: In a bowl, toss 300 g fresh blueberries with 1 tbsp sugar, 1 tbsp flour, and 2 tsp lemon juice until evenly coated. In another bowl, mix 110 g flour and 80 g dark brown sugar. Pour melted 70 g butter over the flour mixture and combine with a fork until crumbly and no dry flour remains. Set both aside.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer fitted with a paddle attachment, beat 800 g cream cheese on low for 1 minute until smooth. Add 260 g granulated sugar and beat for another minute on low speed. Scrape down sides and mix 30 seconds more. In a small bowl, blend 200 g sour cream with 1 1/2 tbsp cornstarch until smooth. Add vanilla extract. Mix it into the cream cheese mixture on low until combined. Add eggs two at a time, mixing low speed until incorporated after each addition. Scrape bowl sides and give a final mix to combine all ingredients evenly.
- Assemble the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Distribute the blueberry mixture evenly over the batter, then sprinkle the crumble topping over the blueberries.
- Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan, then set this inside a larger roasting pan. Carefully pour the hot water into the roasting pan to come about halfway up the sides of the cake pan, creating a water bath that prevents cracking. Alternatively, wrap the springform pan tightly with triple aluminum foil layers before placing in the water bath to prevent leaks. Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
- Cool in Oven: Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes.
- Cool Completely: Remove the cheesecake from the water bath and place on a cooling rack. Let it come to room temperature, about 1 hour.
- Chill to Set: Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to fully set.
Notes
- Using room temperature cream cheese and sour cream ensures a smooth batter without lumps.
- The water bath prevents cracks and provides a creamy texture by cooking the cheesecake gently and evenly.
- Be sure to pack the cookie crust firmly to prevent it from crumbling when serving.
- The crumble and blueberry topping add textural contrast and fresh bursts of flavor.
- Allow the cheesecake to cool slowly to avoid shrinking or cracking.
- For best results, chill overnight; this enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
